BEST EVER MOIST LEMON CAKE RECIPES

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MOIST LEMON CAKE RECIPE - CAKEWHIZ



Moist Lemon Cake Recipe - CakeWhiz image

This moist lemon cake recipe with lemon curd and seven minute frosting is made from scratch and great for Summer. It's soft and bursting with lemon flavors.

Provided by CakeWhiz

Categories     Cakes    Dessert

Total Time 80 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 9

Number Of Ingredients 14

1 cup All-purpose flour
1 cup Cake flour
1½ cups Sugar
⅔ cup Oil
⅔ cup Fresh lemon juice
3 Eggs
¾ cup Sour cream
1 tbsp Lemon zest
1 tsp Lemon emulsion oil (or lemon extract)
1 tsp Baking powder
1 tsp Baking soda
Homemade lemon curd
Seven minute frosting (or Buttercream icing)
1 cup Fresh raspberries and blackberries

Steps:

  • In a mixing bowl,whisk together the cake flour, all-purpose flour, sugar, baking powder and baking soda.
  • Now, add eggs, oil, lemon juice, or emulsion oil and lemon zest. Mix until everything is smooth
  • Add sour cream and mix until just combined. Don't over-mix!
  • Pour this batter in two round greased/floured cake pans (Dimension: 8x2). Bake at 350 degrees for 40 minutes or until an inserted toothpick comes out clean.
  • While the cake is baking and then cooling down, make lemon curd and frosting.
  • Place one cake on a cake stand and top it off with a thin layer of frosting and lemon curd. Place the other cake on top of all this. Press your cake down with your hands (some of the frosting and curd will come out from the sides but don't worry about it!)
  • Now, use a spatula to frost the entire cake roughly with frosting.
  • Finally, pour some lemon curd on top of the cake and place some berries here.
  • Keep this cake refrigerated until you are ready to serve.
  • Note: Prior to serving, if any frosting or curd has come out from the sides along the center of the cake, just run a spatula around the cake again. And you are done!

Nutrition Facts : Calories 446 kcal, CarbohydrateContent 57 g, ProteinContent 5 g, FatContent 22 g, SaturatedFatContent 3 g, CholesterolContent 64 mg, SodiumContent 177 mg, FiberContent 1 g, SugarContent 35 g, ServingSize 1 serving

BEST EVER BANANA CAKE WITH CREAM CHEESE FROSTING - FOOD…



Best Ever Banana Cake With Cream Cheese Frosting - Food… image

This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread :o) Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 1 9x13 pan, 16 serving(s)

Number Of Ingredients 15

1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
chopped walnuts

Steps:

  • Preheat oven to 275°F (135C).
  • Grease and flour a 9 x 13 pan.
  • In a small bowl, mix mashed banana with the lemon juice; set aside.
  • In a medium bowl, mix flour, baking soda and salt; set aside.
  • In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
  • Beat in eggs, one at a time, then stir in 2 tsp vanilla.
  • Beat in the flour mixture alternately with the buttermilk.
  • Stir in banana mixture.
  • Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
  • Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
  • For the frosting, cream the butter and cream cheese until smooth.
  • Beat in 1 teaspoon vanilla.
  • Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
  • Spread on cooled cake.
  • Sprinkle chopped walnuts over top of the frosting, if desired.

Nutrition Facts : Calories 503.5, FatContent 20.6, SaturatedFatContent 12.3, CholesterolContent 89.5, SodiumContent 365.4, CarbohydrateContent 75.7, FiberContent 1, SugarContent 55.7, ProteinContent 5.5

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